Caprese tart with roasted tomatoes

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Caprese tart

I made this tart a while ago when I had some friends coming over for lunch. I wanted to serve something light and easy and this tart was just the thing. I served it with a simple salad of frisee, rocket and watercress with a few chunks of creamy avocado and steamed asparagus spears dressed with a zesty lemon vinaigrette. Add a few bottles of chilled white wine and you have the perfect relaxed lunch with friends.

Caprese tart

Caprese tart with roasted tomatoes
Prep time
Cook time
Total time
Recipe type: Tart, Pastry, Lunch,
Serves: 6
for the roasted tomatoes
  • 10 tomatoes, sliced into 1cm slices
  • 2 tablespoons olive oil
  • 5 sprigs fresh thyme
  • sea salt flakes
  • pinch of sugar
  • black pepper
for the tart
  • 1 roll, ready-made puff pastry, defrosted
  • 200g buffalo mozzarella/fior di latte, sliced into ½ cm slices
  • 1 egg, beaten
  • fresh basil leaves
  1. Pre-heat the oven to 200°c.
  2. Place the sliced tomatoes on a non-stick baking tray and drizzle with the olive oil. Add the thyme, salt, sugar and salt and place in the oven.
  3. Allow to roast for 20 minutes or until the tomatoes are soft and are caramelising around the edges.
  4. Remove from the oven and allow to cool slightly. Turn the oven down to 180°c.
  5. To make the tart, roll the pastry out a little thinner and place on a baking paper-lined baking sheet. Score around the edges to make a border, ensuring you don't cut through the pastry.
  6. Place the tomatoes and mozzarella on the pastry, alternating between the two.
  7. Brush the edges of the pastry with the beaten egg.
  8. Drizzle a little olive oil over the tomatoes and mozzarella and season with salt & pepper.
  9. Place in the oven and allow to bake for 15-20 minutes until the pastry is crisp and golden.
  10. Remove from the oven and top with the fresh basil leaves. Serve immediately.
Caprese tart

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Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • Alida Ryder

    Annette, ek koop dit gewoonlik by Woolies.

    My tweede boek is in November uit.

  • Alida Ryder

    Thanks Angie.

  • Alida Ryder

    I agree!

  • Alida Ryder

    Thanks for the lovely compliment Dale!

  • Alida Ryder

    I used Roma tomatoes.

  • Alida Ryder

    I hope you both love this tart as much as I do!

  • Alida Ryder


  • Haloumi

    I finally got around to trying this gorgeous tart. Just before serving I drizzled just a little Balsamic reduction over the top and it was AMAZING, served with a rocket salad…. New family favorite Thank you :-)

  • Youmen Salam

    Happy new year…I did it but it took much more time than 20 min…and the dough remained not well cooked and saggy…any hint why?

    • Alida Ryder

      I can only imagine it’s because your oven isn’t as hot as mine. Your oven needs to be nice and hot before you put the tart in so that the base can crisp up and cook properly. Perhaps bake it for longer or turn your heat up a little?

  • Alida Ryder

    Natalie, I would rather bake it at your destination if you can. I’m so scared that the base will be soggy and that will be a terrible disappointment.

  • Sasha

    I have a question, I made this recently and the flavour was gorgeous, however mozzarella is a very wet cheese and the juice ran everywhere making the base soggy :-( Do you have any idea how to stop this happening? As I would like to make it again. Is it a case that the oven needs to be hotter?

    • Alida Ryder

      Sasha, firstly, perhaps allow your mozzarella to drain well before using it and blot it with a clean cloth to remove most of the moisture? Then yes, a very hot oven will definitely help a lot. Put your tray at the bottom of the oven so that heat hits the pastry and makes it nice and crisp.

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